Crunchy Oven-Baked Turkey Drumettes

In food processor, fitted with metal blade, process cereal, Italian seasoning, and red pepper flakes 30 seconds or until mixture is coarsely chopped. Transfer mixture into gallon-sized, self-closing plastic bag.

In 9-inch pie plate, pour buttermilk. Dip each turkey drummette into buttermilk, coating completely.

One at a time, add drummettes to cereal mixture in plastic bag.

Shake bag to completely coat drummette with cereal mixture.

Remove drummette from bag. Repeat step to coat remaining drummettes.

Place drummettes, on rack, in refrigerator 30 to 45 minutes to allow coating to adhere.

On 10 X 15 X 2-inch jellyroll pan sprayed with non-stick spray, arrange drummettes. Bake, uncovered, at 400 degrees F. 30 minutes.

Cover drummettes loosely with foil and continue baking 15 minutes or until meat thermometer reaches 165 degrees F. when inserted in thickest part of drummette.

NOTE: If turkey drummettes are not available, four pounds of turkey wings can be cut-up to obtain two pounds of drummette portions. Simply cut off the meaty first portion of the wing. The remaining wing portions can be used to make turkey stock.